Directions:

Put the rice, water, salt and kefir lime leaves, if using, in a saucepan and cook according to the directions on the rice package.

Place the thinly sliced ginger, shallot, turmeric and lemongrass in the food processor. Add the garlic, jalapeño and lime leaves. Pulse until it becomes a paste, scraping down sides if necessary.

Heat coconut oil in a large skillet, over medium high heat. When hot, add fragrant paste and stir constantly until it browns lightly, about 3-4 minutes. Add 2 cups water, give a stir, bring to a boil.

Add potatoes, cover and simmer 15 minutes or until potatoes are fork tender.

Remove the lid, and reduce the liquid just a little, letting it simmer uncovered for a few minutes. Add coconut milk, salt, fish sauce and the juice from one small lime. Taste. Remember this will go over rice, so the flavors will mellow. Add chili paste or flakes for more heat.

Place the fish into the coconut sauce and simmer gently for 5 more minutes. Toss in the spring peas, snap peas or green beans and cook for just a minute or two, keeping them vibrant and snappy.

Notes:

Serve over rice or whole grain. It's nice to toss a couple kefir lime leaves in with the cooking rice for a beautiful aroma.

Kefir lime leaves and crispy shallots can be found at Asian markets. The fragrant leaves are often found in the freezer section – I always buy extra and freeze. You can also find frozen chopped lemongrass, which can be very handy to have on hand.

Share this Recipe

You Might Also Like

The Idaho Potato Commission

Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.